This Lemon-Parmesan Chickpea Salad is a light and fresh vegetarian side dish that’s a perfect accompaniment for spring or summer meals.
Before we get to the recipe, I have to share a little secret with you…
Shhh…don’t tell anyone, but this recipe is not new. It’s revised.
Yup, it’s true. I first made this Lemon-Parmesan Chickpea Salad back in early 2014. It was actually called Lemon-Parmesan Chick Pea Salad. Notice that chickpea was written as two words instead of one. And that, my friends, was the beginning of what I call the chickpea fiasco.
Oh, the calamity! Cue the dramatic music…Dun, Dun, Duuuun!
It all started with this particular recipe. Not just the chickpea fiasco, but everything, everything for this blog that is…
Lemon-Parmesan “Chick Pea” Salad was the one, the only, the premiere recipe on Watch Learn Eat, the blog!
As you may know from reading our About page, Watch Learn Eat originally began back in 2013 as a YouTube cooking show (which explains the “Watch” part of the name).
In early 2014, we decided to start blogging about our recipes as well. The first “sans video” recipe to hit the new blog was none other than my Lemon-Parmesan Chick Pea Salad.
So, two years later, with many lessons learned along the way, we decided to revamp not only this recipe’s ingredients and photographs, but also its name.
Well, because it finally occurred to me that writing “chick peas” as two words is not correct in food industry terminology. So, as a professional writer who is obsessed with accuracy, why did I spell it incorrectly in the first place?
Enter, the can!
Dun, Dun, Duuuun!
OK, I’ll stop with the drama, but seriously, I was let down by a can of “chick peas” for years.
Since, I’m obsessed with fact checking, I specifically remember asking Greg to retrieve the can of garbanzo beans (also not the preferred way of writing about these legumes apparently, according to my research). After, he pulled it from the recycling bin, I read the words that are forever etched into my mind – “Chick Peas (Garbanzo Beans).”
Go ahead. Do an online search for an image of a can of chickpeas and several popular brands will appear displaying the words, “Chick Peas.”
I used that can of “chick peas” as my go to source for spelling these babies for the next two years. But as a former newspaper reporter, I know there’s always a chance your source isn’t always right. That’s why you have to cite it, to protect yourself and your integrity as a writer.
And so, I am citing my source of my “chick pea” mistake (otherwise known as the chickpea fiasco) as that 15-ounce can of “chick peas” from my local grocery store.
Now, that I’m older and wiser, I decided to change every reference to “chick peas” in other recipes on the blog to the preferred spelling of “chickpeas” (if you find one I missed, let me know).
The saying is “you live and learn.” I’ve learned to never trust a can of beans. I’ve also learned to remember my roots as a reporter and be sure to check multiple sources for important information before trusting the first one you find.
In the end, chickpea fiasco or not, this Lemon-Parmesan Chickpea Salad is still delicious, even though I made some slight changes to the recipe.
Learn how to make it
To make this Lemon-Parmesan Chickpea Salad, drain and rinse chickpeas and add them to a mixing bowl. Then add celery, scallions, lemon juice, lemon zest, Parmesan cheese, extra virgin olive oil, black pepper and salt.
Stir until all ingredients are well distributed. Chill for 1-2 hours. Serve and enjoy! 🙂
Oh, and just for fun, this was our original photograph from 2014 – the first photo ever to appear on our blog:
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
- ½ cup chopped celery
- 2 tablespoons chopped scallions
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon lemon zest
- ½ cup shredded vegetarian Parmesan cheese
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon finely ground sea salt
- ¼ teaspoon freshly ground black pepper
- Place chickpeas in a large mixing bowl.
- Add remaining ingredients to the chickpeas.
- Stir until ingredients are evenly distributed.
- Cover and chill in refrigerator for 1-2 hours.
If you like chickpeas, try our Chickpea Tacos with Avocado Blue Cheese Dressing next. 🙂